READY IN 10+ hrs

Susie's Mocca Cheesecake

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"I found this recipe in a South African magazine over 20 years ago and have been making a version of it ever since. It's a deliciously creamy cheesecake topped with a layer of chocolate. Serve with coffee after a meal." — SusieBlue

Directions

Grease the bottom and sides of a 9-inch springform pan with cooking spray or butter. Mix 3 tablespoons of melted butter and the cookie crumbs in a bowl; press the mixture into the bottom of the pan. Refrigerate until needed.
Sprinkle the gelatin on top of the cold water in a heat-proof bowl and set aside for 10 minutes. When all of the water is absorbed and the grains have swelled, gently heat the bowl over a pot of simmering water just until the gelatin melts.
Beat 1 cup of cream, cottage cheese, and egg yolks together in a large mixing bowl. (See Editor's Notes if you prefer to pasteurize the egg yolks.) Beat in 1/4 cup of brown sugar. Pour in the melted gelatin and the cooled coffee and mix well.
In a bowl, whisk the egg whites until soft peaks form, gradually beating in 1/4 cup of brown sugar (see Notes).
Use a rubber spatula or wire whisk to fold 1/3 of the egg white mixture into the cheese mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg white mixture, folding just until incorporated. Transfer the filling to the cake pan, spreading it gently over the cookie crust to smooth the surface. Chill until set, preferably overnight.
Combine the milk chocolate, milk, and 2 teaspoons of butter in a small saucepan. Melt the chocolate over medium-low heat, stirring occasionally. Remove from heat and allow the mixture to cool; it should be fluid but not set. Pour the glaze over the cheesecake, spreading it to evenly coat the surface. Drizzle 1 tablespoon of cream in droplets over the glaze; swirl a toothpick through the glaze and cream to get a marbled effect. Chill until set, about 1 hour.
Carefully remove the outer ring of the springform pan and transfer the cheesecake onto a serving platter.

Kitchen-Friendly View

PREP 1 hr 15 mins
COOK 15 mins
READY IN 10 hrs 30 mins

Footnotes

Editor's Notes
To pasteurize the egg yolks, combine the cream and 2 tablespoons of brown sugar in a saucepan and bring to a boil. Mix the remaining 2 tablespoons of brown sugar into the egg yolks. Pour the hot cream into the yolk mixture in a steady stream, whisking constantly. Return the mixture to the saucepan and heat, stirring constantly, until the mixture coats the back of a spoon. Remove from heat, pour through a sieve, and allow to cool completely before proceeding with the recipe.
To pasteurize the egg whites, make a Swiss meringue. Combine 1/4 cup brown sugar and the egg whites in a heat-proof mixing bowl or double boiler. Whisk just enough to break up the egg whites, but without making the mixture too foamy. Heat the egg whites over simmering water, stirring constantly with a rubber spatula, until the sugar melts and the egg whites are hot to the touch (145 degrees F/63 degrees C). Remove from heat and whip until soft peaks form. Read more about meringues in our Advice article.

Reviews More Reviews

May 07, 2011

This is really delicious. I used dark chocolate instead of milk chocolate in the topping, and left out the butter. I also used non-fat ricotta cheese instead of creamed cottage cheese.

—Healthy Bites

See full review »

1 Rating

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Nutrition

Calories
443 kcal
22%

Carbohydrates
37 g
12%

Cholesterol
130 mg
43%

Fat
27.9 g
43%

Fiber
0.6 g
3%

Protein
12.1 g
24%

Sodium
384 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Susie's Mocca Cheesecake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 443
Calories from Fat: 251

% Daily Value *
Total Fat 27.9g 43 %
Saturated Fat 15.6g 78 %
Cholesterol 130mg 43 %
Sodium 384mg 15 %
Potassium 184mg 5 %
Total Carbohydrates 37g 12 %
Dietary Fiber 0.6g 3 %
Protein 12.1g 24 %
Sugars 26.9g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 14 %
Iron 15 %
** Thiamin 4 %
Niacin 20 %
** Vitamin B6 5 %
** Magnesium 6 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.